A delightful springtime focaccia recipe infused with garlic and herbs, topped with seasonal vegetables for a fresh and flavorful bread.

Scale

In a cold medium skillet, combine olive oil, minced garlic, thyme, rosemary, and black pepper. Cook over low heat for 5 to 10 minutes until aromatic, but before the garlic browns. Set aside.
In a large bowl, combine warm water, yeast, and honey. Stir a few times and let sit for 5 minutes.
Add 1 cup of flour and 1/4 cup of the infused garlic-olive oil mixture to the bowl with yeast and honey. Stir 3 to 4 times until the flour has moistened. Let sit for another 5 minutes.
Stir in the remaining 1 1/2 cups of flour and salt. Knead the dough on a floured board for 10 to 15 times until smooth.
Transfer the dough to a large oiled bowl, cover with a warm, damp towel, and let rise for 1 hour.
After 1 hour, heat the oven to 450 degrees Fahrenheit.
Use two tablespoons of the remaining garlic-olive oil mixture to oil a 9-inch by 13-inch rimmed baking sheet.
Transfer the dough to the baking sheet, press it down, and dimple the dough. Drizzle with the remaining garlic-olive oil mixture and let rise for 20 minutes.
Top with sliced bell pepper, cherry tomatoes, olives, cauliflower, and herbs, pressing them slightly into the dough.
Bake until golden brown, 15 to 20 minutes. Cool on a wire rack.

Keywords: springtime focaccia, seasonal recipe, homemade bread, focaccia bread